Yield: 4 Servings
|1 tablespoon||Unsalted margarine|
|⅓ cup||Uncooked thin egg noodles|
|½ cup||Uncooked long-grain rice|
|1¼ cup||Low-sodium chicken broth|
|⅛ teaspoon||Black pepper|
This version is from "Great Recipes for Good Health" by Reader's Digest, who just calls it "Noodles and Rice." In a medium-sized saucepan melt the butter or margarine. When bubbly, add the egg noodles and stir until browned, about 2 minutes. Add the rice and cook about 3 more minutes.
Add the chicken stock/broth and spice and bring to a boil. Reduce to a simmer and cover. Cook for 20-30 minutes until rice is done, stirring occasionally. Allow to sit for a few minutes before serving. Serves four.
_Great Recipes_ gives this nutritional info for its version: 332 calories
6 g total fat
2 g saturated fat
4 mg cholesterol
128 mg sodium -- Kenneth Herron kherron@... University of Kentucky +1 606 257 1429 Dept. of Mathematics "If you ever drop your keys in a river of molten lava, let 'em go because, man, they're gone."
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .